Cowboy Cookies

Source: The Stay-at-Home Chef

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 12

Total time: 1 hour, 30 minutes

INGREDIENTS

• 1 cup salted butter, softened
• ¾ cup brown sugar
• ½ cup sugar
• 3 large eggs
• 2 tsp vanilla
• 2 ¾ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup quick oats
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• ¾ cup chopped pecans
• ¾ cup shredded coconut

DIRECTIONS

• Using a stand mixer with a paddle attachment, mix together the butter, brown sugar, and sugar until smooth.
• Add in eggs and vanilla and beat until just combined.
• Add in flour, baking soda, baking powder, and salt, mixing until just combined. Mix in the oats until just combined. 
• Fold in the chocolate chips, pecans, and coconut. 
• Divide the dough and shape into 12 large balls. Place them on the baking sheets (6 per sheet) and refrigerate for about an hour (or freeze for 15 minutes).
• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. 
• Bake on the center rack for 10 to 12 minutes, until tops are golden brown. 
• Let them cool for 15 minutes on the pan before serving warm, or transfer to a cooling rack to cool completely. Serve with milk!

NOTES

• Mine didn’t melt down into cookie shapes on their own. With a couple minutes left in the baking time, take the pans out of the oven and hit them against your countertop so the cookies will “deflate” a little. Then finish baking.